Easy Moong Dal Recipe – Instant Pot Yellow Lentils with Papad & Chutney

Last Updated on 4 months by Neha Deshmukh

Easy Moong Dal Recipe – Instant Pot Yellow Lentils with Papad & Chutney

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Moong Dal recipe is a family favorite – quick, easy, and packed with flavor. I first made this in my Instant Pot years ago, and honestly, I haven’t gone back to making it any other way! It’s perfect for a weeknight meal, and the toppings? They take it to a whole new level. Get ready for a delicious, satisfying dish that’ll become a regular in your kitchen too.

Why You’ll Love This Recipe

This Instant Pot Moong Dal is a winner for so many reasons! It’s incredibly fast – ready in under 30 minutes. The Instant Pot makes it super convenient, but I’ll also share stovetop instructions if you prefer. Plus, the customizable toppings mean everyone can create their perfect bowl. It’s a healthy, protein-packed meal that’s naturally gluten-free and easily made vegan.

Ingredients

Here’s what you’ll need to make this amazing Moong Dal:

• 1 cup moong dal dhuli (split yellow lentils)
• 2 cups water
• 0.25 teaspoon turmeric powder
• 0.625 teaspoon salt
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 inch ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 2 tablespoons chopped cilantro
• 1 large lemon
• Roasted cumin powder, to taste
• Kala namak (black salt), to taste
• Kashmiri red chili powder, to taste
• 2 papadums, crushed
• Cilantro chutney, to serve

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Moong Dal Dhuli: The Heart of the Dish

Moong dal dhuli is split and skinned yellow lentils. It’s known for being easy to digest and cooks relatively quickly. You can usually find it at Indian grocery stores or online. (About 200g)

Turmeric: Golden Hue and Health Benefits

Turmeric not only gives the dal a beautiful golden color, but it’s also packed with antioxidants! A little goes a long way.

Kala Namak: The Secret to Authentic Flavor

Kala namak, or black salt, has a unique sulfurous aroma that adds a really authentic Indian flavor. Don’t skip this if you can find it! It really elevates the dish.

Papadum: Adding Texture and Saltiness

Crushed papadum adds a delightful crunch and salty kick. You can find these at most Indian grocery stores. Feel free to use plain or flavored papadums – it’s up to you!

Cilantro Chutney: A Fresh, Zesty Finish

A good cilantro chutney is the perfect finishing touch. You can make your own (there are tons of recipes online!) or buy a pre-made one. It adds a lovely freshness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good rinse under cold water. This helps remove any impurities. Then, transfer it to your Instant Pot.
2. Add the turmeric, salt, and 2 cups of water to the Instant Pot. Give everything a good stir.
3. Secure the lid and set the Instant Pot to cook on high pressure for 8 minutes.
4. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
5. While the dal is cooking, get your toppings ready! Chop the onions, tomatoes, ginger, and green chilies. Roughly chop the cilantro.
6. Once the pressure has released, carefully open the Instant Pot. If you like a super smooth dal, use an immersion blender to blend it until smooth. (Optional, but I love the creamy texture!) You might need to add another ¼ cup of water if it’s too thick.
7. Adjust the consistency to a thick, paste-like texture.
8. Serve the dal in bowls and get ready for the fun part – the toppings! Sprinkle with onions, tomatoes, green chilies, ginger, and cilantro. Add a dash of cumin powder, kala namak, and chili powder. Don’t forget the crushed papadum and a dollop of cilantro chutney.
9. Finally, squeeze a generous amount of lemon juice over each bowl before serving. It brightens up all the flavors beautifully.

Expert Tips

• Don’t skip rinsing the dal! It really does make a difference.
• Natural pressure release is key for a creamy texture.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your papadums and chutney are also vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like it mild, use only one green chili or remove the seeds. For medium spice, use two. And if you’re a chili head, feel free to add more!
• Festival Adaptations: During Navratri, you can skip the onion and garlic. For Diwali, you can add a tempering of ghee, cumin seeds, and hing (asafoetida) for extra flavor.
• My friend, Priya, loves adding a spoonful of ghee to her dal after it’s cooked – it adds a richness that’s incredible!

Serving Suggestions

This Moong Dal is delicious on its own, but it’s even better with a side of fluffy basmati rice or warm roti. A simple cucumber raita also complements it beautifully.

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

What is Moong Dal Dhuli and where can I find it?

Moong Dal Dhuli is split and skinned yellow lentils. You can find it at Indian grocery stores or online retailers like Amazon.

Can I make this Moong Dal recipe on the stovetop?

Absolutely! Rinse the dal and cook it in a pot with 3 cups of water, turmeric, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the dal is soft and mushy.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little more hot water. If it’s too thin, simmer it for a few more minutes without the lid.

What is Kala Namak and why is it used in Indian cooking?

Kala Namak is black salt, known for its unique sulfurous aroma. It adds a distinctive flavor to Indian dishes, especially dals and chaats.

Can I prepare the toppings ahead of time?

Yes! You can chop the onions, tomatoes, ginger, and cilantro a few hours in advance and store them in separate airtight containers in the refrigerator.

Is it possible to freeze leftover Moong Dal?

Yes, definitely! Portion it into freezer-safe containers and it will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.